Heirloom variety long grown by the Maori people of New Zealand. At the young summer squash stage they're delicious sliced and sautéed, use them like you would a pattypan. Grown to full maturity the hard shelled fruit make a good winter squash. I found the flesh to be uniquely light and fluffy in texture, with a nutty flavour. Vigorous sprawling vines. Very ornamental too, use them as fall decorations before you eat them.
Kamo Kamo Squash
Minimum 15 seeds per package.
The fruit is about 3 inches—almost the size of a peach—with a yellow rind and fruity-tasting white flesh. They start out green and then turn yellow as they ripen.
You can spot a perfectly ripe melon in the same way you would a mango. It should feel heavier than it looks and have a slightly sweet aroma. Press gently on the end furthest from the stem—this should be slightly soft. Most of mine pulled away from the vine very easily.